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Instructions. Preheat oven to 350ºF. Prepare a baking sheet with baking sheet by lining with parchment paper. In a medium sized mixing bowl whisk together the flour, salt, baking soda, oatmeal and coconut until well combined. In the bowl of a stand mixer cream together the butter and sugars.

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1 teaspoon vanilla extract. 1 cup (180 g) white chocolate chips. Preheat the oven to 350ºF degrees. Spread the coconut in a single layer on a large baking sheet. Bake for 8-10 minutes, stirring every 2 minutes until the coconut begins to brown. Remove from oven and transfer to a dish to cool completely before using.

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Preheat the oven to 350 degrees. In a small bowl, whisk the flour, baking powder and salt together. Set aside. In a large bowl, beat the sugar and butter together until light and fluffy. Add in the eggs, one at a time until well incorporated. Add in the sour cream and extracts and beat until smooth.

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Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside. In a medium size bowl, whisk together flour, baking powder, and salt. Set aside. In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.

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Instructions. In a large mixing bowl, whisk together flour, baking soda, baking powder and salt. In a large mixing bowl, mix together butter and sugar. Beat until light and fluffy, about 2 minutes. Add egg and vanilla and mix well. Add the dry ingredients all at once and mix for 5 seconds. Add coconut and white chocolate chips and mix the dough.

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In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla bean. Combine the flour, baking powder and salt. Then, add to butter mixture and mix well. Stir in the white chocolate, coconut, 1/2 cup macadamia nuts, and lemon zest. Turn the batter into a greased 9×13-inch baking pan.

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Carefully microwave in 20-second intervals, stirring in between each interval, until melted and smooth. Alternatively, you can melt it using a double boiler on the stove, stirring occasionally. Stir in ¾ cup shredded coconut until distributed. Cover the bowl and chill in the refrigerator for 4-6 hours or until firm.

White Chocolate Coconut Jessica Foster Confections

Add the cooled butter to a large mixing bowl before adding an egg, white and brown sugar, vanilla extract, and beating together. The batter won't fluff up like normal batter because you're used browned butter and not room temp butter. Stir in the coconut, flour, baking soda, salt, and white chocolate chips.

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In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.

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Instructions. First, set up a double boiler. Bring a few inches of water to a simmer in a saucepan, and set a heat-proof bowl on top of the saucepan. The bowl should rest on top of the saucepan without touching the water. Measure the white chocolate chips and cream into the bowl, and stir until melted and smooth.

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Preheat oven to 160°C. Mix together 1 tablespoon plain flour and 1 tablespoon cooking oil to a paste. Use a pastry brush to apply paste to every nook and cranny of the Bundt Tin. Set aside. In a bowl of a stand mixer, beat butter and sugars on medium speed until pale and fluffy about 2 minutes.

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Heat oven to 375 degrees. In a large mixing bowl, beat butter, sugar, and brown sugar for at least 4 minutes, or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla. Stir in flour, baking soda, baking powder, and salt. Mix just until combined.

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Making White Chocolate Coconut Truffles: Add 1⁄2 cup desiccated coconut and vanilla extract to the melted white chocolate bowl. Stir well until combined. Let it cool completely. Cover the bowl and chill in the refrigerator for 2-4 hours or until firm. Take the chocolate mixture out of the fridge and unwrap the bowl.

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Directions. Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets. Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice. Combine flour, white chocolate chips, baking soda, and salt in a separate bowl.

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Cake: Preheat oven to 350. Grease and lightly flour 3, 8-inch round baking pans. (To flour the pans: grease with cooking spray then add some flour. Pat baking pan so that it's lightly covered in flour all over the inside, then turn the pan upside down and lightly pat to discard loose flour.

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Scrape up and down the sides of the bowl, then add the melted butter and white chocolate mixture. Whisk on low (speed 2) for 1-2 minutes, until fully combined. Scrape the bowl again and add the dry ingredients. Mix on low (speed 2) until combined and a few streaks of flour remain.